Butanoic acid, 2-methyl-
- Formula: C5H10O2
- Molecular weight: 102.1317
- IUPAC Standard InChIKey: WLAMNBDJUVNPJU-UHFFFAOYSA-N
- CAS Registry Number: 116-53-0
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Species with the same structure:
- Stereoisomers:
- Other names: Butyric acid, 2-methyl-; α-Methylbutyric acid; Active valeric acid; Ethylmethylacetic acid; Methylethylacetic acid; 2-Methylbutanoic acid; 2-Methylbutyric acid; 2-Methybutyric acid; (.+/-.)-2-Methylbutanoic acid; DL-2-Methylbutyric acid; NSC 7304; 600-07-7
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- Other data available:
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Normal alkane RI, polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | VF-Wax MS | TC-Wax | FFAP | DB-FFAP | CP-Wax 52CB |
Column length (m) | 60. | 60. | 30. | 30. | 30. |
Carrier gas | Helium | Helium | Helium | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.32 | |
Tstart (C) | 60. | 40. | 40. | 0. | 50. |
Tend (C) | 220. | 230. | 240. | 200. | 220. |
Heat rate (K/min) | 3. | 3. | 6. | 6. | 6. |
Initial hold (min) | 5. | 3. | 2. | 2. | 2. |
Final hold (min) | 25. | 20. | |||
I | 1667. | 1691. | 1662. | 1656. | 1668. |
Reference | Duarte, Dias, et al., 2010 | Miyazawa, Fujita, et al., 2010 | Christlbauer and Schieberle, 2009 | Laselan, Buettner, et al., 2009 | Audino, Alzogaray, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-FFAP | DB-Wax | DB-Wax | HP-Innowax |
Column length (m) | 30. | 30. | 30. | 60. | 15. |
Carrier gas | He | He | He | Nitrogen | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.50 | 1. |
Tstart (C) | 40. | 40. | 40. | 35. | 45. |
Tend (C) | 230. | 230. | 230. | 235. | 210. |
Heat rate (K/min) | 4. | 6. | 4. | 2. | 10. |
Initial hold (min) | 2. | 1. | 2. | 4. | 5. |
Final hold (min) | 5. | 15. | 30. | 5. | |
I | 1659. | 1660. | 1659. | 1688. | 1658. |
Reference | Xu, Fan, et al., 2007 | Zeller and Rychlik, 2007 | Fan and Qian, 2006 | Qian and Wang, 2005 | Wijaya, Ulrich, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-FFAP | DB-FFAP |
Column length (m) | 60. | 30. | 30. | 30. | 30. |
Carrier gas | H2 | He | H2 | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 230. | 185. | 200. | 230. | 230. |
Heat rate (K/min) | 4. | 4. | 4. | 6. | 6. |
Initial hold (min) | 5. | 4. | 5. | 2. | 2. |
Final hold (min) | 25. | 20. | 10. | 10. | |
I | 1670. | 1660. | 1688. | 1652. | 1652. |
Reference | Dregus and Engel, 2003 | Lee and Noble, 2003 | López, Ortín, et al., 2003 | Czerny and Schieberle, 2002 | Czerny and Schieberle, 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-FFAP | TC-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 30. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.53 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | |
Tstart (C) | 60. | 40. | 40. | 40. | 40. |
Tend (C) | 180. | 230. | 230. | 200. | 225. |
Heat rate (K/min) | 3. | 6. | 3. | 2. | 6. |
Initial hold (min) | 4. | 2. | 10. | 2. | 5. |
Final hold (min) | 5. | 10. | 30. | ||
I | 1674. | 1654. | 1644. | 1664. | 1662. |
Reference | Ito, Sugimoto, et al., 2002 | Sanz, Czerny, et al., 2002 | Suhardi, Suzuki, et al., 2002 | Umano, Hagi, et al., 2002 | Cadwallader and Heo, 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | FFAP | DB-Wax | FFAP | DB-Wax | DB-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | H2 | He | He | H2 | H2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.5 |
Tstart (C) | 40. | 50. | 40. | 60. | 60. |
Tend (C) | 240. | 220. | 230. | 245. | 245. |
Heat rate (K/min) | 3. | 4. | 6. | 3. | 3. |
Initial hold (min) | 5. | 3. | 2. | 3. | 3. |
Final hold (min) | 5. | 20. | 20. | ||
I | 1671. | 1620. | 1657. | 1661. | 1661. |
Reference | Ducruet, Fournier, et al., 2001 | Weckerle, Bastl-Borrmann, et al., 2001 | Czerny and Grosch, 2000 | Kotseridis and Baumes, 2000 | Kotseridis and Baumes, 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | HP-Innowax |
Column length (m) | 30. | 30. | 60. | 30. | 25. |
Carrier gas | He | He | Helium | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.33 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Tstart (C) | 50. | 50. | 30. | 40. | 35. |
Tend (C) | 240. | 240. | 170. | 200. | 250. |
Heat rate (K/min) | 4. | 4. | 2. | 6. | 4. |
Initial hold (min) | 3. | 3. | 4. | 5. | |
Final hold (min) | 10. | 10. | 60. | 30. | |
I | 1639. | 1641. | 1670. | 1666. | 1665. |
Reference | Parada, Duque, et al., 2000 | Parada, Duque, et al., 2000 | Buttery, Orts, et al., 1999 | Suriyaphan, Drake, et al., 1999 | Ong, Acree, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | HP-Innowax | DB-Wax |
Column length (m) | 30. | 30. | 60. | 60. | 50. |
Carrier gas | He | He | He | H2 | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 1. | |
Tstart (C) | 50. | 50. | 60. | 50. | 20. |
Tend (C) | 240. | 240. | 180. | 180. | 230. |
Heat rate (K/min) | 4. | 4. | 2. | 1.5 | 6. |
Initial hold (min) | 3. | 3. | 2. | ||
Final hold (min) | 10. | 10. | |||
I | 1662. | 1666. | 1670. | 1711. | 1678. |
Reference | Parada and Duque, 1998 | Parada and Duque, 1998 | Sekiwa, Kubota, et al., 1997 | Ulrich, Hoberg, et al., 1997 | Milo and Grosch, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | TC-Wax | Carbowax 20M | Carbowax 20M | Carbowax 20M | DB-Wax |
Column length (m) | 60. | 50. | 50. | 50. | 30. |
Carrier gas | He | N2 | N2 | Helium | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.22 | 0.22 | 0.32 |
Phase thickness (μm) | |||||
Tstart (C) | 80. | 60. | 80. | 80. | 40. |
Tend (C) | 240. | 180. | 200. | 200. | 200. |
Heat rate (K/min) | 3. | 2. | 3. | 3. | 6. |
Initial hold (min) | 5. | 4. | 1. | ||
Final hold (min) | |||||
I | 1668. | 1632. | 1673. | 1685. | 1676. |
Reference | Shuichi, Masazumi, et al., 1996 | Kawakami and Kobayashi, 1991 | Mihara, Tateba, et al., 1988 | Mihara, Tateba, et al., 1988 | Andersen J.F., Mikolajczak K.L., et al., 1987 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary |
---|---|---|
Active phase | Carbowax 20M | Carbowax 20M |
Column length (m) | 50. | 50. |
Carrier gas | N2 | N2 |
Substrate | ||
Column diameter (mm) | 0.22 | 0.22 |
Phase thickness (μm) | ||
Tstart (C) | 80. | 80. |
Tend (C) | 200. | 200. |
Heat rate (K/min) | 3. | 3. |
Initial hold (min) | ||
Final hold (min) | ||
I | 1673. | 1685. |
Reference | Mihara, Tateba, et al., 1987 | Mihara, Tateba, et al., 1987 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Duarte, Dias, et al., 2010
Duarte, W.F.; Dias, D.R.; Oliveira, J.M.; Teixeira, J.A.; de Almeida e Silva, J.B.; Schwan, R.F.,
Characterization of different fruit wines made from cacao,cupuassu, gabiroba, jaboticaba and umbu,
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Miyazawa, Fujita, et al., 2010
Miyazawa, N.; Fujita, A.; Kubota, K.,
Aroma character impact compounds in Kinokuni Mandarin Orange (Citrus kinikuni) compared with Satsuma Mandarin Orange,
Biosci. Biotechnol. Biochem., 2010, 74, 4, 835-842, https://doi.org/10.1271/bbb.90937
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Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P.,
Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis,
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Laselan, Buettner, et al., 2009
Laselan, P.; Buettner, A.; Christlbauer, M.,
Investigation of the retronasal perseption of palm wine (Elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM),
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Audino, Alzogaray, et al., 2007
Audino, P.G.; Alzogaray, R.A.; Vassena, C.; Masuh, H.; Fontán, A.; Gatti, P.; Martínez, A.; Camps, F.; Cork, A.; Zerba, E.,
Volatile compounds secreted by Brindley's glands of adult Triatoma infestans: identification and biological activity of previously unidentified compounds,
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Xu, Fan, et al., 2007
Xu, Y.; Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction,
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Zeller and Rychlik, 2007
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Impact of estragole and other odorants on the flavour of anise and tarragon,
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Fan and Qian, 2006
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Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
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Seasonal Variations of Volatile Composition and Odor Activity Value of Marion (Rubus spp. hyb) and Thornless Evergreen (R.laciniatus L.) Blackberries,
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Wijaya, Ulrich, et al., 2005
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Identification of potent odorants in different cultivars of snake fruit [Salacca zalacca (Gaert.) Voss] using gas chromatography-olfactometry,
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Dregus and Engel, 2003
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Volatile constituents of uncooked Rhubarb (Rheum rhabarbarum L.) stalks,
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Lee and Noble, 2003
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Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry,
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López, Ortín, et al., 2003
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Impact odorants of different young white wines from the Canary islands,
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Czerny and Schieberle, 2002
Czerny, M.; Schieberle, P.,
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation,
J. Agric. Food Chem., 2002, 50, 23, 6835-6840, https://doi.org/10.1021/jf020638p
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Ito, Sugimoto, et al., 2002
Ito, Y.; Sugimoto, A.; Kakuda, T.; Kubota, K.,
Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac,
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Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
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Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N.,
Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation,
J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e
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Umano, Hagi, et al., 2002
Umano, K.; Hagi, Y.; Shibamoto, T.,
Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.),
J. Agric. Food Chem., 2002, 50, 19, 5355-5359, https://doi.org/10.1021/jf0203951
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Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]
Ducruet, Fournier, et al., 2001
Ducruet, V.; Fournier, N.; Saillard, P.; Feigenbaum, A.; Guichard, E.,
Influence of packaging on the aroma stability of strawberry syrup during shelf life,
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Weckerle, Bastl-Borrmann, et al., 2001
Weckerle, B.; Bastl-Borrmann, R.; Richling, E.; Hör, K.; Ruff, C.; Schreier, P.,
Cactus pear (Opuntia ficus indica) flavour constituents - chiral evaluation (MDGC-MS) and isotope ratio (HRGC-IRMS) analysis,
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Czerny and Grosch, 2000
Czerny, M.; Grosch, W.,
Potent odorants of raw Arabica coffee. Their changes during roasting,
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Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R.,
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine,
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Parada, Duque, et al., 2000
Parada, F.; Duque, C.; Fujimoto, Y.,
Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera),
J. Agric. Food Chem., 2000, 48, 12, 6200-6204, https://doi.org/10.1021/jf0007232
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Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
J. Agric. Food Chem., 1999, 47, 10, 4353-4356, https://doi.org/10.1021/jf990140w
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Suriyaphan, Drake, et al., 1999
Suriyaphan, O.; Drake, M.A.; Cadwallader, K.R.,
Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecitin,
Lebensm.-Wiss. u. Technol., 1999, 32, 5, 250-254, https://doi.org/10.1006/fstl.1999.0543
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Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
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Parada and Duque, 1998
Parada, F.; Duque, C.,
Studies on the aroma of piñuela fruit pulp (Bromelia plumieri): Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors,
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Sekiwa, Kubota, et al., 1997
Sekiwa, Y.; Kubota, K.; Kobayashi, A.,
Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation,
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Ulrich, Hoberg, et al., 1997
Ulrich, D.; Hoberg, E.; Rapp, A.; Kecke, S.,
Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds,
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Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
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Shuichi, Masazumi, et al., 1996
Shuichi, H.; Masazumi, N.; Hiromu, K.; Kiyoshi, F.,
Comparison of volatile compounds berween the crude drugs, Onji-tsutsu and Onji-niki,
Nippon nogei kagaku kaishi, 1996, 70, 2, 151-160. [all data]
Kawakami and Kobayashi, 1991
Kawakami, M.; Kobayashi, A.,
Volatitle constituents of greem mate and roasted mate,
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Mihara, Tateba, et al., 1988
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K.,
The volatile components of Chinese quince (Pseudocydonia sinensis Schneid)
in Flavors and Fragrances: A World Perspective. Proceedings of the 10th International Congress of Essential Oils, Fragrances and Flavors, Lawrence,B.M.; Mookherjee,B.D.; Willis,B.J., ed(s)., Elsevier, New York, 1988, 537-550. [all data]
Andersen J.F., Mikolajczak K.L., et al., 1987
Andersen J.F.; Mikolajczak K.L.; Reed D.K.,
Analysis of peach bark volatiles and their electroantennogram activity with lesser pechtree borer, Synanthedon pictipes (Grote and Robinson),
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Mihara, Tateba, et al., 1987
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K.,
Volatile components of Chinese quince (Pseudocydonia sinensis Schneid),
J. Agric. Food Chem., 1987, 35, 4, 532-537, https://doi.org/10.1021/jf00076a023
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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